Perfect Oven Roasted Asparagus
Tender oven roasted asparagus with lemon, salt, and pepper. A quick and easy side dish that’s so simple to make; it’s ready in just 15 minutes.
This is my favorite way to enjoy asparagus, and I love how customizable it is.
This oven roasted asparagus recipe is one of my favorite Spring side dishes!
It’s seasoned with lemon juice, salt, and pepper. That’s it! It’s easy, flavorful, and perfect for any main dish.
Why I love this recipe
I love how simple this recipe is. Trim the asparagus, drizzle it with olive oil, add some salt and pepper, and that’s it.
When roasted to perfection, squeeze on a little fresh lemon juice, and that’s it!
I love roasted asparagus, as roasting brings out the natural sweetness of asparagus while caramelizing the edges.
Make it as a side dish for any spring gathering (I often serve this alongside my roasted carrots). It pairs nicely with pasta, risotto, and any grilled protein.
How to Select the Best Asparagus
As the star of this recipe is asparagus, make sure you are selecting fresh, quality asparagus.
When shopping for asparagus, I like to look for stalks that are firm and straight, not limp or bent. They should feel sturdy when you hold them.
I prefer vibrant, richly colored green asparagus. You can also use purple or white asparagus, but try to avoid dull or faded asparagus.
The size of the stalk is a matter of personal preference. Thinner stalks are more delicate and cook much faster than thicker stalks. I like thinner over thicker, but either will work for this recipe!
Lastly, I look at the asparagus head. The tips should be tightly closed; open heads indicate that they are past their prime.
How to Roast Asparagus
Step 1: Prep the Asparagus
Before roasting the asparagus, rinse it in cold water and pat them dry. Then, snap off the woody ends of the asparagus where they naturally break off, usually the bottom inch or two.
I usually snap a few off, then line them up on a cutting board, and chop the rest in a similar place.
Step 2: Season the Asparagus
Place the asparagus on a baking sheet or a stoneware baking pan. I prefer my stone baking pan when I roast vegetables, as the stone retains heat well, helping to caramelize the asparagus.
Drizzle with olive oil, salt, and pepper. Rub the spears to coat them well. I use my hands for this.
Step 3: Cook
Place the asparagus in the oven and roast until it can easily be pierced by a fork. Thin asparagus, like shown here, will cook faster, in about 10 minutes. Thicker asparagus will take longer, about 15 minutes.
Step 4: Drizzle with lemon juice
Squeeze with a bit of fresh lemon juice, then taste. Add a little more salt and pepper if you’d like and enjoy. If you want to add in other seasonings, now is the time. Sometimes, I add in a little freshly grated parmesan cheese, but that’s optional.
Expert Tips for Success
For tender asparagus, make sure to snap off the woody ends before roasting.
I use my hands to evenly coat each spear with the olive oil, salt, and pepper (or your chosen seasonings).
Spread the asparagus in a single layer in a pan, as overcrowding leads to steamed, soft asparagus instead of crispy and roasted.
Asparagus cooks quickly, so make sure to keep an eye on it and remove it when it’s just tender.
Variations
This oven roasted asparagus recipe is incredibly versatile. You can enjoy it plain, like this or add in additional flavors:
- Garlic: I love garlic, so I sometimes add minced garlic or garlic powder to the asparagus before roasting it.
- Parmesan Cheese: For a rich, salty topping, sprinkle parmesan cheese on top of the roasted asparagus. You can also try feta cheese!
- Herbs: Chopped fresh herbs like tarragon, parsley, dill, or basil add a fresh touch.
- Balsamic: I love the balsamic glaze from Trader Joe’s and add it to so many recipes (a must on my fresh bruschetta), and it tastes great on this roasted asparagus
What to serve with
This oven roasted asparagus pairs nicely with any main course. I prefer to serve it in the spring when asparagus is in season alongside my easy vegan pasta, my green pasta, or my marinated lentil salad.
It’s great with any grain-based dish, bean-based dish, or grilled protein.
Frequently Asked Questions
Do I need to peel asparagus before roasting it?
You don’t need to peel thin to medium-sized asparagus stalks. However, if your thicker asparagus stalks have tough, woody ends, you can peel the bottom portion with a vegetable peeler.
How do I know where to cut off the woody ends?
The easiest method is to simply snap off the ends. Hold each stalk at both ends and gently bend it, it will naturally break at the point where the tender stalk meets the tough, woody end.
Why is my asparagus mushy?
Overcrowding the pan and overcooking the asparagus are usually the reasons for mushy asparagus. Make sure to place the asparagus in an even layer and remove it from the oven when it’s just tender-crisp.
If you try this oven roasted asparagus, make sure to come back to leave a comment and a rating. Seeing you make my recipes makes my day, and your feedback helps other readers.
Perfect Oven Roasted Asparagus
Equipment
Ingredients
- 1 bunch fresh asparagus, about 1 pound
- 2 teaspoons olive oil
- 1/4 teaspoon salt, or more to taste
- 1/4 teaspoon freshly ground black pepper, or more to taste
- 1 teaspoon fresh lemon juice*
Instructions
- Preheat oven to 400 degrees F.
- Snap of the woody ends of the asparagus. You can easily do this by bending the asparagus near the base, and it will snap in the right place; discard the ends. Continue with the rest of the asparagus.
- Place the asparagus on a baking sheet or stoneware baking pan (my personal favorite) and drizzle with olive oil, salt, and pepper. Rub the spears to coat them all in the oil and seasonings
- Place in the oven and roast until the asparagus can easily be pierced by a fork. Thin asparagus will cook in about 10 minutes, while thicker asparagus will take 15-18 minutes.
- Remove from the oven and squeeze with fresh lemon juice. Taste, adding salt/pepper if you'd like and enjoy!